Dos Rios

By Bri Levandowski

Q: How long have you been cooking?

A: I have been cooking for about 16 years now. I kind of learned growing up with a lot of different people. I had always cooked at home when I was younger… My first restaurant job was Panera (Bread), but after that I spent a few years at The Café up in Ames, and I learned a lot of different stuff from scratch.

Mike Holman, 34, began his restaurant journey at Panera before learning his craft at The Café in Ames and settling in at Dos Rios.

Q: What is your favorite food to eat?

A: Honestly, peanut butter. I eat it by the spoonful.

Q: What is your favorite dish to prepare?

A: I don’t think I’ve found it yet. [At Dos Rios] I really like working at the sauté station if I’m standing on the line. So my favorite off of that side would probably be our Spiced Shrimp app. [It’s] two different types of shrimp, jalapenos and garlic and shallots and sweet corn and chorizo, and everything’s just sautéed together. You get a good sear on the shrimp, you glaze it with tequila make a nice big flame, that’s probably the best part is getting that flare. Add some cream, reduce it down, melt it with some butter and done. It’s probably the most fun to make.

Q: What do you do in your spare time to de-stress from work?

A: I spend time with my family; I’ve got two boys, 3 and 9 months. And I like outdoorsy stuff; I work out.

Q: Why should people eat at Dos Rios?

A: Experience. We’re the only thing like us. And we do everything from scratch… We’re very flavor-forward.

Q: Do you have any cooking tips for customers?

A: Don’t be afraid. You can always do it again. If you want to try something, try it and make it work. RELISH